Cranberry Relish

 No-Cook Cranberry Relish

Couldn’t be easier. Quite tangy.

Cranberries                                  2 cups             500 mL

Apple, peeled and cored                1                   1

Orange, quartered and seeded .        1                 1

Part of lemon, seeds removed        1/2                1/2

Granulated sugar                           1 1/4 cups      300 mL

Put first 4 ingredients, including orange and lemon rind, through coarse blade of food chopper.

Add sugar. Stir well. Chill overnight. Makes 3 cups (750 mL) relish.

Cranberry Relish

Superb color for the Christmas dinner table.

Cranberries, fresh or frozen                      2 cups      500 mL

Sultana raisins                                           1 cup        250 mL

Apple, peeled, cored and diced                  1                   1

Orange, peeled and diced                           1                   1

Prepared orange juice                               1/4 cup       60 mL

Granulated sugar                                       1 cup          250 mL

Cinnamon stick,  4 inch (10 cm)               1                        1

Whole cloves                                             6                     6

Whole allspice                                           6                     6

Rum flavoring                                           1 tsp.           5 mL

Measure first 6 ingredients into large saucepan.

Tie cinnamon stick, cloves and allspice in double layer cheesecloth. Add to saucepan. Bring to a boil, stirring often. Boil slowly for about 15 minutes until thickened.

Discard spice bag.

Stir in rum flavoring. Pour into hot sterilized pint jars to within 1/2 inch (1 cm) of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes. May also be frozen.

Makes 1 pint relish.